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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 1 |
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The story goes that Afternoon Tea became popular around 1841, when Anna Maria Russell, 7th Duchess of Bedford requested that tea and cakes be served in the late afternoon to tide her over until her evening meal. Read more As time passed the Duchess would invite friends to tea, creating the sociable event that we now know and love. An Assortment of Freshly Cut Finger Sandwiches Freshly Baked Plain or Apple and Sultana Scones, served with Preserves and Devonshire Clotted Cream Homemade , Victoria Sponge and Chocolate Éclairs A Selection of Leaf Teas or Freshly Brewed Coffees Ingredients:
for sandwiches |
1 large english cucumber, peeled, sliced paper thin |
1/2 teaspoon salt |
2 tablespoons white vinegar |
1 cup unsalted butter, softened |
1/4 cup minced fresh tarragon |
1/4 cup minced fresh chervil |
30 thin slices whole-wheat bread |
watercress leaves (optional) |
mayonnaise and chopped fresh parsley (optional) |
scones |
225g/8oz self raising flour |
pinch of salt |
55g/2oz butter |
25g/1oz caster sugar |
150ml/5fl oz milk |
victoria sponge |
for the cake |
250g/9oz unsalted butter, plus extra for greasing |
250g/9oz golden caster sugar |
4 free-range eggs |
1 tsp vanilla extract |
250g/9oz self-raising flour |
for the butter cream |
250g/9oz icing sugar |
125g/4oz unsalted butter, softened |
2 tsp hot water |
1 tsp ground cinnamon |
to serve |
250g/9oz good raspberry jam |
icing sugar, for dusting |
for the éclairs |
150g/51/2oz unsalted butter |
225ml/8fl oz water |
225g/8oz plain flour, plus extra for dusting |
6 free-range eggs |
pinch salt |
300ml/1/2 pint double cream |
for the sauce |
100g/31/2oz caster sugar |
100ml/31/2fl oz water |
50g/2oz dark chocolate, broken into pieces |
25g/1oz butter |
Directions:
1. Sandwiches:
2. Put cucumber slices into a large, non-metal bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Blend butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches.
3. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves.
4. Scones:
5. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
6. Mix together the flour and salt and rub in the butter.
7. Stir in the sugar and then the milk to get a soft dough.
8. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
9. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
10. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
11. Victoria Sponge
12. Preheat the oven to 180C/360F/Gas 4.
13. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.
14. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).
15. Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.
16. Add the vanilla extract and fold in the flour.
17. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.
18. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.
19. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.
20. Add the cinnamon and mix well.
21. To serve, trim the top off one of the cakes to make a level surface.
22. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.
23. Sandwich the second cake on the top and press down lightly.
24. Dust the top of the cake with icing sugar and serve in generous slices.
25. Eclairs
26. Beat in the eggs one at a time until completely incorporated. Stir in the salt.
27. Transfer the mixture to a piping bag and allow to cool for a few minutes. Preheat the oven to 200C/400F/Gas 6.
28. Pipe about 6-8 lengths of pastry onto a floured baking sheet. The pastry will at least double in size as it cooks, so give the éclairs plenty of space to expand on the baking sheet.
29. Transfer to the oven and bake the éclairs for about 30-40 minutes, or until golden-brown and firm.
30. Remove from the oven and allow to cool completely.
31. In a bowl, whip the cream until soft peaks form when the whisk is removed. Slice the éclairs in half lengthways and fill with cream.
32. For the sauce, place the sugar and water into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for 4-5 minutes, or until it thickens. Take the pan off the heat and leave to cool for five minutes.
33. Add the chocolate and butter to the pan and stir well until the chocolate has melted. Allow to cool, stirring occasionally. When the sauce has cooled and thickened, spread it on top of the éclairs and serve.
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